Sixteen - the number of times Raffles Hotel held its annual Wine, Food & Arts Experience.
I am truly lucky to be able to enjoy this sixteenth episode. Featuring some of the World's best chefs and wines, it is not something I thought I would ever get to enjoy. This year, it is a five-day event starting from lunch on 26 January. We caught the last - Delamotte Brut Champagne Brunch. The price is indeed 'wow'. Dinner prices are in the thousands, and our Sunday brunch costs S$430. It has got to be the most expensive brunch in my life. Although the brunch does not include Chateaux Margaux and Chateau d'Yquem like the dinners, I am definitely not complaining.
What is all the hype about. Michelin-star chefs and First Growth wines, of course. What else can possibly call for sky-high prices? Scanning through the menu, one knows he is in for a great cuisine. Four types of fresh oysters, truffle foie gras, whole load of antipasti, maine lobster, Wagyu beef cheek, Australian prime ribs and the list goes on to fill up two pages. For someone who has a huge appetite, small tummy and loves variety, buffet is a best friend.
Champagne Delamotte, a very important part of the brunch, like the brunch name suggested. Made with a blend of Chardonnay and Pinot Noir grapes which are sourced exclusively from the Cote des Blancs grand cru vineyard, its dominant style is a refined and elegant mineral finish.
Chef Philip Howard is a largely self-taught chef with a degree in Bio-Chemistry, giving him a unique understanding of cooking and ingredients, as compared to his peers. He is lauded as one of the best chef in UK and is currently running the kitchen of his two-Michelin-star restaurant at The Square.
Carrus Egg with Melanosporum Truffle and Mushroom Puree Warm Brioche and 'Cappuccino' on the Side by Gilles Goujon.
This is the most unique dish of the day. The presentation is refreshing and the egg is 'amusing'. Amusing because, an unexpected mushroom puree oozes out of the egg white instead of egg yolk (hmmm, how did he do that?).
Chef Gilles Goujon is the only new chef hounoured with a third star in the 2010 Michelin Guide.
Lobster Royale and Caviar Emulsion by Gerald Passedat (extreme left)
Surprise surprise. I thought this will be a lobster broth which I can down in one gulp. In fact, it is in custard-form. I am already a seafood-lover, and this, with complimenting caviar.. I'm sold!
Chef Gerald Passedat is the specialist of fish and seafood. How apt, since he hail from Marseille, the second largest city and port in France.
We did not end the 3 hour brunch without before intoxicating ourselves with an assortment of cheese and dessert.
Two words - Fresh and savoury, the way I like it.
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